Category Archives: Fall Foods

This kid friendly take on a family classic makes a great, easy weeknight meal! Pair with mashed potatoes, green beans, or whatever vegetable you prefer for a quick yet delicious dinner. Left overs taste great as a cold sandwich the next day!

For this recipe you will need:

1 egg

1 bottle of ketchup

1 full sleeve of saltine crackers (crushed)

1/2 cup onion (diced)

1 lb ground beef

Step One:

Preheat oven to 350 degrees.

Combine egg, beef, onion, saltine crackers, and 3/4 of the ketchup in a large mixing bowl. Using your hands, mix all ingredients until throughly combined.

Step Two:

Place meatloaf mixture into an 8×8 oven safe pan. Make sure that the mixture is spread evenly among the pan. Top with extra ketchup.

Step Three:

Make at 350 degrees for 60 minutes. Allow to cool before serving.

Did you try this recipe? Want to see more like it? Leave a comment or tweet me @chelseakreiner !

(If you are not a fan of a lot of spice, omit Cayenne Pepper and Cumin for a milder taste)

Step One:

Separate seeds from pumpkin. We scooped our pumpkins out with spoons and put all the seeds in a tupperware container.

Step Two:

Use a strainer to rinse seeds of all left over pumpkin residue. Make sure your strainer is small enough that seeds won’t slip out!

Step Three:

Preheat oven to 350 degrees.

Step Four:

While the oven preheats, bring a pot of salted water to boil. Do not add seeds until water is at a rolling boil.

Step Five:

Add seeds to boiling water. Allow to boil 8-10 minutes. Then drain seeds in strainer. (Make sure you have rinsed all the left over pumpkin out of the strainer prior to draining seeds)

Step Six:

Dry seeds on a clean towel, or paper towel. (If using a paper towel, keep in mind that the seeds will stick. I spent about ten minutes picking the dried seeds off of the paper!)

Step Seven:

In a separate bowl mix together olive oil, Worcestershire sauce, garlic powder, cayenne pepper, cumin and your desired amount of salt. We like our pumpkin seeds pretty salty so I added 2 teaspoons. It will not look like enough mixture to cover all your pumpkin seeds, but believe me it is plenty!

Step Eight:

Add seeds to mixture and toss to coat. I used a spoon to ensure that all the seeds were evenly covered.

Step Nine:

Spread seasoned pumpkin seeds evenly on a nonstick baking sheet. Make sure seeds are not sitting on top of one another to avoid over and under cooking.

Step Ten:

Bake seeds at 350 degrees until slightly browned and crispy. 15-20 minutes should do the trick! I turned my pan around about 10 minutes in to make sure they cooked evenly. Allow to cool, and enjoy!

Did you try this recipe? Want to see more like this? Leave a comment below!